Thursday, 21 February 2008

Chicken Piccata and Banana Pudding

I love Maya Angelou's writings and 2 of my favourite quotes from her are;

Love life, engage in it, give it all you've got, love it with a passion because life truly does give back many times over what you put into it.

I've learned that people will forget what you said, people will forget what you did, but people will not forget how you made them feel.

I have been wanting to try Maya Angelou's Banana Pudding since I read it in O , Oprah's magazine.
With hungry granddaughters this the perfect time to try it as it makes so much.
This pudding turned out to be worth the raves.
Girls said they loved it. Brittany gave it a 7 out of 10 Brianne 6 out of 10.

Maya Angelou's Banana Pudding
3/4 cup plus 1 TBSP. sugar
1/3 cup cornstarch
pinch of salt
3 cups milk
8 eggs, separated
3 TBSP. butter
1 TBSP. vanilla
3 cups vanilla wafers( Nilla)
4 ripe bananas , thinly sliced
1/2 tsp. cream of tarter
Preheat oven to 350. In large saucepan combine 1/3 cup sugar, cornstarch, and salt stir til blended, mix in milk, cook over medium heat stirring constantly until thickened and boiling. Boil for 1 minute remove from heat.
In a small bowl whisk egg yolks, whisk in about 1/2 cup of the hot custard , blending well. Pour yolk mixture into custard , cook over medium heat stirring for 2 minutes, stir in butter and vanilla.
Place vanilla wafers on bottom of shallow 2 quart casserole pan , top with banana slices, then a layer of custard repeat layering ending with custard.
In large bowl beat egg whites until frothy then add cream of tarter beat until stiff peaks. Spoon meringue over hot custard immediately , spreading to the edges. Bake for 20 minutes, cool for 1 hour then refrigerate for at least 4 hours before serving.
in oven
baked and ready
Brianne and Brittany waiting for supper by utilizing their time playing games on the computer, the world of Tibia and Runescape are very popular.

I tried another entree from the Barefoot Contessa. Chicken Piccata.
I love the combo of chicken and lemon.
4 split boneless skinless chicken breasts
salt and pepper
1 cup flour
2 large eggs
1 1/2 cups seasoned bread crumbs
olive oil
3 TBSP butter, unsalted( used regular butter)
1/3 cup lemon juice ( 2 lemons)
1/2 cup dry white wine( I used chicken stock)
sliced lemon
chopped parsley
Preheat oven to 400. Spray a sheet pan
Place each chicken breast between 2 sheets of plastic wrap pound it out to 1/4 inch think( I was able to purchase chicken already that thin)
sprinkle with salt and pepper.
Mix the flour, 1 tsp. salt, 1/2 tsp pepper in shallow dish,in a second dish beat eggs and 1 TBSP water together, place bread crumbs in 3rd plate. Dip each breast first into flour, shake off excess, then into egg then bread crumbs.
Heat 2 TBSPs. olive oil in large saute pan over medium heat, add 2 chicken breasts cook 2 minutes per side place them on sheet pan , cook last 2 breast for same time. Place on sheet pan bake 5 - 10 minutes.
In saute pan , wipe out oil with paper towel, over medium heat melt 1 TBSP butter , add lemon juice, white wine,lemon halves , 1/2 tsp. salt,1/4 tsp pepper,bring to a boil , reduce by half, about 2 minutes. Off the heat add remaining 2 TBSP. butter. Discard lemon halves Serve 1 chicken breast on each plate with fresh lemon slice and sprinkling of parsley.
Served it with baked potatoes and steamed broccoli with a small tossed salad of baby green and red romaine leaves.

Another successful recipe , tho Brianne said it was a little too lemony but Brittany loved it.


Kim and Victoria said...

Sounds great. Love the pic inside the oven!

Rosanne said...

OH, more yummy recipes! Sounds like you are having a good week!